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Soup: Pork, Corn, and Pepper Soup




Source of Recipe


justmecookin.com


Recipe Introduction


"There are actually three different types of peppers in this corn-filled soup: red sweet pepper, green chili peppers, and hot ground red pepper. Adjust the heat level by adding more or less ground red pepper."



List of Ingredients




12 ounces lean boneless pork, cut into bite-size strips
1 tablespoon cooking oil
1/2 cup chopped red sweet pepper
1 small onion, chopped
1 14-3/4-ounce can cream-style corn
1 cup chicken broth
1 cup milk
1/2 cup frozen whole kernel corn
1 4-ounce can diced green chili peppers
1/4 cup snipped fresh parsley
1/4 teaspoon salt
1/4 teaspoon ground red pepper



Recipe



In a large saucepan cook meat in hot oil for 2 to 3 minutes or until done. Remove from saucepan; cover and keep warm. Add red sweet pepper and onion to saucepan and cook until tender.

Stir in the cream-style corn, chicken broth, milk, frozen corn, and undrained chili peppers. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.

Stir in the cooked meat, parsley, salt, and ground red pepper; heat through.

Makes 4 main-dish servings.